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Preparation

Salsa Procedure:
Combine all ingredients and gently mix with a spoon. Serve at room temperature. Store the leftover salsa in a covered container in the refrigerator for up to 4 days.
Hint: Wear food-handler's gloves when you cut the serrano peppers, wash your hands after cutting these peppers and change your gloves.
For the Ono:
5 pounds fresh skinless Ono cut into 12 portions (about 7 ounces each)
Note: If you purchase Ono with the skin-on then you will need about 6 pounds to yield a little over 5 lb yield after removing the skin.
Ono Procedure:
Pre-heat a bbq grill. Lightly season the fish with salt. When the grill is hot, add the Ono with the nicest side down on the grates first. After several minutes on the grill, quarter the fish (turn in 45 degrees) to give it nice marks. After several more minutes turn the fish over and finish cooking to desired temperature. If the Ono is of exceptional quality and freshness then I suggest cooking it medium-rare. Here are the temperature guidelines:
Rare = about 110 degrees F
Medium-rare = about 120 degrees F
Medium = about 130 degrees F
Please note most health departments recommend cooking fish to 135 degrees F and issue a warning to consumers regarding the risks of eating raw fish if it is cooked less than 135 degrees. A similar warning applies to sushi and raw oysters.